British Eggs Medium

Buy British Eggs Medium Online

When you Buy online from Get Fresh & Fruity, Our amazing range of fresh, seasonal produce is delivered Free to your doorstep. (Minimum order is over £15)

Plus you will receive an additional 5% discount on all you purchases by using the Regular Order facility. This helps us reduce our food waste and we are then able to pass the savings on to you!

Buy British Eggs Medium Online

When you Buy online Directly from Get Fresh & Fruity, Our amazing range of fresh, seasonal produce is delivered Free to your doorstep, when your order value is over £15

Plus you can receive an extra 5% automatic discount on everthing you purchase, by using the "Regular Order" facility. This helps us reduce our food waste and we are then able to pass the savings on to you!

British Lion Dated Medium

Towards the end of 2011 Bird Bros completed a five-year,£6m project to move all of our caged laying hens out of battery cages and into brand new enriched colony houses, which provide the best possible conditions for large groups of laying hens. Their environment is computer controlled and keeps the temperature and ventilation as close to perfect as possible. This information is then relayed to our farming team alerting them, day or night, to any potential problems.

Each colony holds approximately 60 hens and is designed so they can perch, scratch and nest naturally.

In an enriched colony house, birds never come into contact with their own droppings. This helps keep their food and water clean, so theyre less likely to suffer illnesses requiring antibiotics.

Buyer's guide

The majority of eggs available are hens' eggs. They come in various sizes, from small to extra large, and various shades of brown, white and, less commonly, blue. The colour of the shell comes down to the breed of the hen that laid it; the difference in flavour is subtle, if noticeable at all. Often a recipe will state the size of egg required; if it doesn't then it's best to use large eggs.

Supermarket labels can be confusing. 'Farm fresh', for example, is a meaningless description, and the eggs could have been laid by chickens farmed in battery cages. 'Barn eggs' come from chickens kept inside, where there are a maximum of nine birds per square metre. 'Free range' egg production provides chickens with daytime access to runs covered with vegetation, with a maximum 2,500 birds per hectare. Organic eggs are from chickens with the same privileges as free-range and are produced according to European laws on organic production. Growth promoters, artificial pesticides, fungicides, herbicides and commercial fertilisers cannot be used in the feed for organic production.

Storage

Eggs should always be stored in a cool, dry place, ideally in the fridge. However, it is preferable to bring them up to room temperature before cooking, so try to remove them from the fridge in advance. Remember that egg shells are porous, so store eggs apart from other foods, strong smelling ingredients.

To freeze whole eggs, break them into a bowl and beat a little to blend. Tip into a freezer bag or airtight plastic container and use within three months - freeze them in small batches, as these will be most useful, and be sure to label the number of eggs that go into each freezer bag. Whites and yolks can also be frozen separately. Egg whites just need tipping into freezer bags, whereas egg yolks need a pinch of salt or sugar beaten in (depending on whether they'll be used for sweet or savoury dishes later). This will stop them from thickening too much upon freezing. Defrost frozen eggs in the fridge overnight and use them straightaway.

Never use eggs after their 'Best Before' date and never use eggs with damaged shells. Eat dishes containing eggs as soon as possible after preparing them. Otherwise, cool them quickly and store them in the fridge.

Preparation

Eggs are a fantastically versatile ingredient and the mainstay of many cuisines. They combine well with many ingredients to create a huge variety of food - from simple omelettes, quiches, tarts and flans to lemon curd or delicious sauces. Egg proteins also combine during heating (a process called coagulation), which is useful for binding ingredients together, for coating and for glazing.

To peel hard-boiled eggs, roll them around on a hard work surface until the shell has broken into small pieces all over, then peel. Do allow extra time for cooking larger eggs such as goose, turkey or duck eggs.

The Food Standards Agency recommends that pasteurised egg should be used in any dish in which the egg will not be completely cooked. Pasteurised egg is available in frozen, liquid or powder form and eggs pasteurised in their shells are also available.

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